French Pancakes Recipes

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FRENCH PANCAKES (CREPES)



French Pancakes (Crepes) image

I got this recipe a long time ago and used to use it often. These can be served with fruit, maple syrup, powdered sugar, chocolate, etc. This is a fun recipe to get creative with.

Provided by Dominick and Amanda

Categories     Breakfast

Time 15m

Yield 4-5 crepes

Number Of Ingredients 6

1/2 cup flour
3 tablespoons powdered sugar
1/4 teaspoon salt
1/2 cup milk (I use soy milk)
1 egg
vegetable oil

Steps:

  • Mix together flour, powdered sugar, and salt.
  • Add milk and eggs.
  • Mix well until smooth.
  • Heat oil in frying pan on medium/high until pan is hot (you may not need oil if you have a nonstick pan).
  • Pour about 1/4 of the mixture in the pan and turn off heat.
  • Cook until dry and then flip. Remove immediately and place on plate or serving dish.
  • Repeat.

FESTIVE FRENCH PANCAKES



Festive French Pancakes image

Not quite as thin as true crepes, these light-as-a-feather pancakes are topped with preserves and a dusting of confectioners' sugar. They're elegant, so easy to make and say "Joyeux Noel" with delicious French flair!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

2/3 cup 2% milk
2 large eggs
1/3 cup water
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons confectioners' sugar
1 teaspoon baking powder
1/2 teaspoon salt
Preserves of your choice, optional

Steps:

  • In a blender, combine the milk, eggs, water and vanilla; cover and process until well blended. Combine the flour, confectioners' sugar, baking powder and salt; add to egg mixture. Cover and process until smooth., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. If desired, spread preserves over crepes; roll up. Sprinkle with additional confectioners' sugar if desired.

Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 470mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

EASY FRENCH PANCAKES



Easy French Pancakes image

My 11-year old daughter and her friend made these one morning and delighted in serving them to our family wrapped around fresh strawberries, blueberries, and homemade whipped cream. Quite a hit! From "The Best of Pancake and Waffle Recipes" by Beatrice Ojakangas.

Provided by rochsann

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 4

1 cup all-purpose flour
2 eggs
1 cup milk
1 pinch salt

Steps:

  • Combine ingredients in a blender, and blend until smooth.
  • Let stand 30 minutes.
  • Cook 1/4 cup batter at a time in a hot, buttered 8-inch skillet or on a crepe maker; we've had success both ways.
  • Remove and fold into quarters or thirds and serve with a fruit sauce, powdered sugar, maple syrup, or whipped cream.

Nutrition Facts : Calories 94.8, Fat 2.5, SaturatedFat 1.1, Cholesterol 57.1, Sodium 52.1, Carbohydrate 13.4, Fiber 0.4, Sugar 0.1, Protein 4.2

FRENCH PANCAKES



French Pancakes image

My Grandma used to make these. We used to top them with homemade jam or jelly or just plain butter and then roll them up and eat them. I could eat about a hundred of them.

Provided by AnneMeansGrace

Categories     Breakfast

Time 30m

Yield 8 7 inch pancakes, 8 serving(s)

Number Of Ingredients 5

1 cup sifted flour
3 eggs
1 1/2 cups milk
1/2 teaspoon salt
1 tablespoon butter, melted

Steps:

  • Put all ingredients into a blender, cover and process or mix until smooth.
  • Heat a small frying pan, brush with butter and pour in enough batter to cover the bottom.
  • tip pan in order to spread batter thin and evenly.
  • Brown on one side.
  • When top is set, turn pancake.
  • Keep in warm oven before serving.

Nutrition Facts : Calories 125.7, Fat 5, SaturatedFat 2.6, Cholesterol 80, Sodium 207.4, Carbohydrate 14.2, Fiber 0.4, Sugar 0.1, Protein 5.5

FRENCH PANCAKES



FRENCH PANCAKES image

Categories     Coffee

Yield 10 pancakes

Number Of Ingredients 8

6 eggs
1/4 tsp salt
1 tbsp sugar
2 cups flour
2 cups whole milk
2 tbsp cooking oil (not olive oil)
2 tsp vanilla
butter

Steps:

  • Beat 6 eggs very well with electric mixer. Add 1/4 tsp. salt and 1 tbsp. sugar and beat again. Slowly add 2 cups flour and beat then slowly add 1 3/4 C - 2 C. whole milk. Beat well. Add 2 tbsp. cooking oil (not olive oil) and 2 tsp. vanilla. Beat again. Cook in a hot buttered pan, one at a time. Makes approximately 10 large pancakes or if you leave out the vanilla it makes 24 small crepes for recipes like cannelloni

FRENCH POTATO PANCAKES



French Potato Pancakes image

When the chef Daniel Rose was growing up, his mother would make potato pancakes the first and the last three nights of Hanukkah. These latkes are inspired by the French classic pommes Darphin, but the addition of onions puts them in a category all their own.

Provided by Joan Nathan

Categories     breakfast, brunch, pancakes, side dish

Time 35m

Yield 6 servings (2 pancakes)

Number Of Ingredients 7

1 medium Spanish onion
2 large russet potatoes, peeled (about 1 3/4 pounds)
4 tablespoons unsalted butter, melted
1 teaspoon fine salt, plus more to taste
Grapeseed oil, for frying
Apple compote, for serving (see recipe)
1/2 cup crème fraîche, for serving

Steps:

  • Working quickly to avoid discoloration, cut onion and potatoes in large chunks and then shred them, either by hand or by using the grating blade of a food processor.
  • One handful at a time and working over the sink, squeeze out as much liquid as possible from the potato and onion mixture and transfer to a medium bowl. Mix gently with your fingers. Pour the melted butter over the mixture, sprinkle with 1 teaspoon salt and lightly work in with your fingers.
  • Heat an 8-inch nonstick frying pan and pour in enough grapeseed oil to lightly coat the bottom. When oil is almost smoking, spoon half the potato mixture into the pan, spreading it over the bottom of the pan and patting it down gently with a spatula so it is about an inch thick. Use the spatula to push in stray pieces to make a clean edge.
  • Fry for about 4 minutes on one side or until golden brown around the edges, then slide onto a plate. Invert the pan over the plate and flip, transferring pancake back into the pan on its other side. Cook for another 4 minutes or until crispy on the outside.
  • Slide pancake onto a paper-towel-covered plate and blot with additional paper towels to absorb excess oil. Remove top paper towels and flip pancake onto a clean plate using the same method as above. Keep in a warm oven as you repeat the process with the remaining potato mixture.
  • Season finished pancakes with more salt if desired. Using a sharp knife, cut like a pie into 6 pieces and serve each with a little apple compote and a dollop of crème fraîche.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 22 grams, Carbohydrate 20 grams, Fat 31 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams

FRENCH TOAST PANCAKES



French Toast Pancakes image

Look! On that plate! It's French toast! It's a pancake! No! It's French toast pancakes! A family favorite as we can never decide on French toast or pancakes. Great for holiday breakfasts to keep the kids from snitching.

Provided by JinxieKC

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 9

Number Of Ingredients 12

2 teaspoons vegetable oil
1 cup all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 pinch ground nutmeg, or to taste
1 pinch ground cinnamon, or to taste
1 cup milk
1 egg
2 tablespoons vegetable oil
1 dash vanilla extract, or to taste

Steps:

  • Heat 2 teaspoons oil in a griddle or skillet over medium-high heat.
  • Whisk flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl; make a well in the center. Beat milk, egg, 2 tablespoons oil, and vanilla extract together in a separate bowl; pour into the well in the flour mixture and stir until batter is smooth.
  • Drop about 1/4 cup batter per pancake onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 13.6 g, Cholesterol 22.8 mg, Fat 5.4 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 1 g, Sodium 207.9 mg, Sugar 2.8 g

FRENCH-STYLE PANCAKES/ CREPES WITH VARIATIONS



French-Style Pancakes/ Crepes With Variations image

Delicious, light as a feather French-style pancakes/crepes! For variation, try adding vanilla, rose water, orange blossom water, finely grated lemon, orange or mandarin rind, sliced bananas, blueberries or any type of liqueur (Anisette or Brandy is particularly French and tasty) to the batter. Fill with my recipe #480674 then roll them up crepe style. Awesome! Or, make the pancakes small and top each pancake with a heaped teaspoon of creme fraiche and a teaspoon of rose petal jam: romantic and lovely! At the table, pass around quartered lemons, powdered sugar, warmed maple syrup or my homemade lavender honey (see recipe #383209), and whipped cream accompanied with bowls of fresh berries and edible fresh flowers such as rose petals or lavender flowers. And, pancakes/ crepes are wonderful drizzled with flavored syrups (especially orange blossom or rose water syrup) with a little lemon juice added. I hope you enjoy! Recipe adapted from "Modern French Classics" by Camille Le Foll.

Provided by BecR2400

Categories     Breakfast

Time 22m

Yield 12 pancakes, 4-6 serving(s)

Number Of Ingredients 26

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg (separated)
2 egg whites
1/2 cup single cream (light)
2 tablespoons melted butter
1 3/4 cups milk
butter (for cooking) or shortening (for cooking)
1 teaspoon vanilla
1 teaspoon rose water or 1 teaspoon orange flower water
1 teaspoon finely grated lemons, orange or 1 teaspoon mandarin orange peel
2 tablespoons your favorite liqueur (such as Anisette or brandy)
1 cup sliced banana
1 cup fresh preferably wild blueberries, blotted dry
lemon wedge
fresh berries
powdered sugar
softened butter
warm maple syrup
flavored syrup, infusion (see Cottage Garden Rose-Petal Syrup (Sweetened Rose Water) and Lemon Verbena and Herbal Simple Syrups for Lemonade Etc!)
lavender honey (see Homemade Lavender Honey)
fresh lavender flowers, for garnish
fresh rose petals, for garnish
fresh orange blossom fresh edible flower, for garnish

Steps:

  • Mix the flour, baking powder, salt and sugar in a bowl.
  • In a separate bowl, vigorously beat the egg yolk with the cream, melted butter and milk. Add cream mixture to the flour mixture and whisk to obtain a smooth batter. Add any optional ingredients (see variations above) at this stage, whisking to combine.
  • Let stand for 1 hour at room temperature. (Meanwhile, let egg whites come to room temperature).
  • Beat the egg whites until they form soft peaks and gently fold into the batter.
  • Heat frying pan or griddle to medium heat. Add butter or shortening (I use Crisco butter flavor shortening) to coat well.
  • Spoon equal amounts of batter onto griddle and cook until bubbles come to surface and edges look almost done.
  • Flip and cook for a few seconds more, until golden.
  • SERVING SUGGESTIONS: Serve with softened butter and warmed maple syrup, flavored syrup infusions, lavender honey, lemon wedges, fresh berries, and/or a dusting of powdered sugar. Or (my favorite!), fill pancakes with a mixture of 1 3/4 cups finely chopped walnuts, 1/2 cup sugar, and 1 1/2 teaspoons rose water, then roll up crepe style--delicious! Or, make pancakes small and top each with a dollop of creme fraiche and a teaspoonful of rose petal jam.
  • Garnish with rose petals, orange blossoms, or fresh lavender flowers.
  • TIPS:Make sure the frying pan is well greased when making pancakes. Wipe around the pan with a small wad of paper towel soaked in fat (I use butter flavored Crisco) between making each pancake.

FRENCH CREPES



French Crepes image

A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream.

Provided by CYBERCHEF

Categories     Breakfast and Brunch     Crepes     Sweet

Time 35m

Yield 12

Number Of Ingredients 6

1 cup all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

Steps:

  • Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 10.3 g, Cholesterol 54.8 mg, Fat 4.1 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 96.5 mg, Sugar 2.4 g

PLOYES: FRENCH BUCKWHEAT PANCAKES



Ployes: French Buckwheat Pancakes image

A French Canadian crepe that is used in place of bread or served as a breakfast pancake. Great for lunch wrapped around chicken salad or served w/ warm maple syrup for brunch.I highly recommend using Rumford brand baking powder.

Provided by Aroostook

Categories     Breakfast

Time 30m

Yield 12 crepes

Number Of Ingredients 6

1 cup light buckwheat flour
1 cup white flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups cold water
1/2 cup boiling water

Steps:

  • Mix dry ingredients.
  • Add cold water and let stand for 10 minutes.
  • Add boiling water and drop to make thin 6" pancakes on hot griddle, 400 degrees I use ungreased cast iron fry pan or non-stick electric griddle, ungreased.
  • Bake on one side only, until bubbles break and pancake is firm.
  • Serve on warm platter.

FRENCH BANANA PANCAKES



French Banana Pancakes image

These pancakes are a real breakfast favorite in our family. Even our 8- and 10-year-old daughters make them all by themselves when they have friends spend the night. Now their friends' mothers are asking for the recipe! -Cheryl Sowers, Bakersfield, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 16

PANCAKES:
1 cup all-purpose flour
1/4 cup confectioners' sugar
1 cup whole milk
2 large eggs
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
FILLING:
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup half-and-half cream
5 to 6 firm bananas, halved lengthwise
Whipped cream and additional cinnamon, optional

Steps:

  • Sift flour and confectioners' sugar into a bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth. , Heat a lightly greased 6-in. skillet; add about 3 tablespoons batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with remaining batter (make 10-12 pancakes), greasing skillet as needed. , For filling, melt butter in large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half of the bananas at a time to skillet; heat for 2-3 minutes, spooning sauce over them. Remove from the heat. , Roll a pancake around each banana half and place on a serving platter. Spoon sauce over pancakes. Top with whipped cream and dash of cinnamon if desired.

Nutrition Facts : Calories 403 calories, Fat 18g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 284mg sodium, Carbohydrate 55g carbohydrate (35g sugars, Fiber 3g fiber), Protein 7g protein.

PERFECT PANCAKES RECIPE



Perfect pancakes recipe image

An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings

Provided by Good Food team

Categories     Breakfast, Dinner, Lunch, Main course, Supper, Buffet, Snack, Brunch, Dessert

Time 30m

Number Of Ingredients 5

100g plain flour
2 eggs
300ml semi-skimmed milk
1 tbsp sunflower oil or vegetable, plus extra for frying
pinch salt

Steps:

  • Put 100g plain flour and a pinch of salt into a large mixing bowl.
  • Make a well in the centre and crack 2 eggs into the middle.
  • Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
  • Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
  • Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
  • Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
  • Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
  • Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
  • Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Nutrition Facts : Calories 107 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium

FLUFFY CANADIAN PANCAKES



Fluffy Canadian Pancakes image

Fluffy pancakes that melt in your mouth. Separating the eggs and folding the whipped whites into the batter, nothing is better. Grills up to a golden brown.

Provided by W King

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 5

1 cup all-purpose flour
1 tablespoon baking powder
1 cup milk
3 egg yolks
3 egg whites

Steps:

  • In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Nutrition Facts : Calories 197 calories, Carbohydrate 28 g, Cholesterol 158.5 mg, Fat 4.8 g, Fiber 0.8 g, Protein 9.9 g, SaturatedFat 2 g, Sodium 324.9 mg, Sugar 3.2 g

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ULTIMATE FRENCH PANCAKES FROM PRUE: MY ALL-TIME FAVOURITE ...
Leave the batter to rest for 30 minutes. Lightly grease a 23cm (9in) frying pan with oil or butter, wiping out any excess with kitchen paper, and put over a medium-low heat. Pour about a tablespoon of batter into the pan and swirl until it’s evenly spread across the bottom. Cook until set, then, using a palette knife and your fingers, turn ...
From app.ckbk.com


EASY FRENCH CREPES (CLASSIC RECIPE) - DEL'S COOKING TWIST
2017-09-19 Add the eggs, the melted butter, and the optional sugar if desired. Whisk vigorously starting from the center, and slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk until it looks smooth. Cover the bowl and let sit for 2 hours.**. Heat a 15 cm/6-inch crepes pan and grease with oil ...
From delscookingtwist.com


FRENCH PANCAKES RECIPE | MRBREAKFAST.COM
1 and 1/2 Tablespoons butter - melted. Mix gradually the eggs, flour and sugar. Add the milk and melted butter slowly. The mixture will be quite thin. Mix and beat well. Drop 1 and 1/2 Tablespoons amounts of the mixture at a time in well greased (buttered preferably) frying pan, spreading the mixture by a turning movement in the frying pan ...
From mrbreakfast.com


FRENCH PANCAKES - RECIPE | TASTYCRAZE.COM
2014-04-23 How to cook. Stir the flour, egg, milk, 1/2 cup water, 1 tsp orange juice, oil and salt thoroughly and allow the blend to sit for half an hour. Form pancakes from this dough and fry them in butter. Fold the pancakes into quarters, place them in a suitable container and cover with a towel. Mix the orange and lemon juice with the sugar, pour it ...
From tastycraze.com


FRENCH APPLE CREPES, A THIN APPLE PANCAKE RECIPE - FOOD NEWS
Crepe Suzette-French Pancakes Recipe Crepe Suzette pancakes are a famous French dessert that has become a real classic. Thin pancakes (crepes) in a thick, fragrant, spicy orange syrup are definitely worth a try, especially since it is not difficult to cook them at all and it will not take much time. 1/2 tsp vanilla extract. 3 Tbs butter (options: coconut oil or non-dairy butter) …
From foodnewsnews.com


FRENCH PANCAKES RECIPE | BREAKFAST RECIPES IN ENGLISH
1. Mix gradually the eggs, flour and sugar. Add the milk and melted butter slowly. The mixture will be quite thin. Mix and beat well. 2. Drop 1 1/2 tablespoons of the mixture at a time in well greased (buttered preferably) frying pan, spreading the mixture by a turning movement in the frying pan until it starts to thicken.
From kfoods.com


EASY FRENCH CREPE RECIPE - THE QUICK JOURNEY
2022-05-06 Once the pan is warm, add ½ tablespoon of butter to the pan. Swirl the pan so the butter coats the entire surface. Pour ¼ cup of the batter to the center of the pan, swirl to coat the pan, and cook until the outer edges get crispy and begin to lift. Flip the crepe and cook for 10 to 20 seconds on the second side.
From thequickjourney.com


FRENCH TOAST PANCAKES RECIPE - GRANDBABY CAKES
2015-03-04 In a medium bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. Whisk to combine. In a small bowl, mix together the buttermilk, egg, oil, and vanilla. Stir the wet ingredients into the dry ingredients until combined but still slightly lumpy. Pour 1/4 cup of batter onto a heated griddle or skillet.
From grandbaby-cakes.com


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